Experience

Beyond Meat

• United States
• Food and Beverage Services
• 400 - 500 Employee

• Food Technologist II

  • Aug 2023 - Present

  United States

• Research Associate

  • Oct 2021 - Aug 2023

  United States



University of Massachusetts Amherst

• United States
• Higher Education
• 700 & Above Employee

• Graduate Research Student

  • Sep 2018 - Aug 2021

  Greater Boston Area Graduate Researcher in Dr. Eric Decker’s lab • Developed a modified lecithin with high PS content using phospholipase-D enzyme from different sources • Analyzed the effect of the sources of lecithin and phospholipase-D on the properties of lecithin produced • The modified lecithin was succesfully used in combination with tocopherol to extend the oxidative lag phase of model emulsion systems

• Teaching Assistant

  • Jan 2021 - May 2021

  Amherst, Massachusetts, United States



Nestlé

• Switzerland
• Food and Beverage Services
• 700 & Above Employee

• Science and Technology Intern

  • Oct 2019 - Dec 2019

  Bakersfield, California • Collection of rheological data, moisture, solids and fat content using NMR, melting and crystallization profiles of fats, particle size distribution, texture analysis to get good pickup weights and minimal drip times for fat based coatings. • Regularly conduct product testing at bench top and plant levels, as well as sensory trials of new products. • Analyzed the effect of different gums and stabilizers blends in the preparation of water based soft ice cream coatings using physical… Show more • Collection of rheological data, moisture, solids and fat content using NMR, melting and crystallization profiles of fats, particle size distribution, texture analysis to get good pickup weights and minimal drip times for fat based coatings. • Regularly conduct product testing at bench top and plant levels, as well as sensory trials of new products. • Analyzed the effect of different gums and stabilizers blends in the preparation of water based soft ice cream coatings using physical and analytical testing • Modifying formulations for fat and water based soft ice cream coatings for the addition of new flavors and ingredients Show less



National Dairy Research Institute

• Higher Education
• 1 - 100 Employee

• Research And Development Intern

  • Mar 2018 - May 2018

  India I have worked as a summer intern under the guidance of Dr. Ashish Kumar Singh, Principal Scientist, Dairy Technology Division at NDRI Karnal. The project that I worked on was related to 'Studying the mechanism of Stabilisation of Acidified Milk Drinks using HM-Pectin'. During the project, I successfully used HM Pectin as a stabilizer to avoid the flocculation of milk proteins in acidified milk drinks. The mechanism of stabilization was studied and different chemical, physical and rheological… Show more I have worked as a summer intern under the guidance of Dr. Ashish Kumar Singh, Principal Scientist, Dairy Technology Division at NDRI Karnal. The project that I worked on was related to 'Studying the mechanism of Stabilisation of Acidified Milk Drinks using HM-Pectin'. During the project, I successfully used HM Pectin as a stabilizer to avoid the flocculation of milk proteins in acidified milk drinks. The mechanism of stabilization was studied and different chemical, physical and rheological tests were performed to study the flow behavior and textural changes and to find an optimal concentration of high methoxyl pectin that can prevent the defects. Show less



Model dairy plant , NDRI , Karnal

• Plant trainee

  • Jan 2018 - May 2018

  Karnal Area, India ●Responsible for running everyday Raw Milk Sampling and Testing (Chemical and Microbiological) and maintaining materials for the QA labs. ● Assisted with laboratory analysis of liquid milk and other milk products. ● Responsible for keeping watch on the processing parameters, process conditions, and hygienic conditions. ● Coordinated with other team members for speed, efficiency, and teamwork when setting up, running and breaking down events ● Evaluated sanitary conditions of… Show more ●Responsible for running everyday Raw Milk Sampling and Testing (Chemical and Microbiological) and maintaining materials for the QA labs. ● Assisted with laboratory analysis of liquid milk and other milk products. ● Responsible for keeping watch on the processing parameters, process conditions, and hygienic conditions. ● Coordinated with other team members for speed, efficiency, and teamwork when setting up, running and breaking down events ● Evaluated sanitary conditions of facilities through on-site inspections and reviewed in-house food safety procedures and documentation (SOPs). ● Regularly conducted product testing at bench top and plant levels, as well as sensory trials of new products ● Also worked in the utility section of the plant and completed tasks related to cost analysis of utility consumption ● Completed an extensive literature review on natural stabilizers and successfully completed an R&D Project on Acidified Milk Drinks Show less



BHARTI MILK FOODS PVT LTD

• India
• Food Production
• 1 - 100 Employee

• Quality Assurance Intern

  • Dec 2016 - Jan 2017

  Karnal Area, India - Completed projects in Quality Assurance - Assisted supervisors in conducting everyday products analysis. - Studied the impact of processing on the quality and safety of finished goods - Documented SOPs and flow charts for different unit operations



Goodrich Carbohydrates Ltd

• India
• Food & Beverages
• 1 - 100 Employee

• Intern

  • 2017 - 2017

  India



National Dairy Research Institute

• Higher Education
• 1 - 100 Employee

• Summer Intern

  • Jun 2016 - Jul 2016

  Karnal - I learned about the Production and Quality control of market milk, liquid Milk, Flavoured Milk, Whey Drinks, Dahi, Ghee, Butter, paneer, cheese, Skim Milk Powder, ice-cream, sweets-kalakand, dried mix for ice-cream & Gulab Jamun ( Indian sweet) and Bakery Products such as Bread, Chocolates, Biscuits, Muffins etc. - I also studied the different methodologies to test the quality of packaging material - I also worked with two entrepreneurs( Mishti and Milky Joy) which boosted my practical… Show more - I learned about the Production and Quality control of market milk, liquid Milk, Flavoured Milk, Whey Drinks, Dahi, Ghee, Butter, paneer, cheese, Skim Milk Powder, ice-cream, sweets-kalakand, dried mix for ice-cream & Gulab Jamun ( Indian sweet) and Bakery Products such as Bread, Chocolates, Biscuits, Muffins etc. - I also studied the different methodologies to test the quality of packaging material - I also worked with two entrepreneurs( Mishti and Milky Joy) which boosted my practical and professional background in food science. Show less